Results 71 to 80 of about 130,330 (302)

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Characterics of Freeze Dried Jack Bean Yogurt Powder with Maltodextrin as Coating Material [PDF]

, 2016
Jack bean has the potential to be developed as food products. One of them is yogurt, but the shelf life of yogurt is short. The attempt to increase the shelflife of yogurt is making yogurt powder using freeze drying by adding maltodextrin as coating ...
Djali, M. (Mohamad), Harnah, S. (Sylvia), Marta, H. (Herlina)   +2 more
core  

Formulations and Processing of Yogurt Affect the Microbial Quality of Carbonated Yogurt

Journal of Dairy Science, 2001
Carbonation, flavor, culture type, pH, and storage time were varied to investigate the effects of these variables and their interactions on the growth of both typical and nontypical yogurt cultures and some contaminating bacteria. Two types of yogurt cultures (YC-470 and YC-180) were used as the source of typical yogurt bacteria, Streptococcus ...
Karagul-Yuceer, YONCA, WHITE, CH, WILSON, JC   +2 more
openaire   +3 more sources

An n‐of‐1 gene‐directed drug repurposing trial for an ultrarare genetic condition

Epilepsia, EarlyView.
Abstract Objective Gain‐of‐function (GoF) variants in the KCNC1 potassium channel subunit gene (Kv3.1) cause motor/cognitive delays and hypotonia and have been associated with seizures. Fluoxetine has inhibitory effects on Kv3.1. However, open‐label nonrandomized administration is insufficient to guide clinical decision‐making in ultrarare conditions ...
Vedika Jha, Christina Tsetsos, Mark Bedford, Gregory Costain, Sunita Vohra, Juan Pablo Diaz Martinez, Elise Heon, Jacob Vorstman, Carolina Gorodetsky, Ajoy Vincent, Jesiqua Rapley, Lori Anderson, Evdokia Anagnostou, Danielle A. Baribeau   +13 more
wiley   +1 more source

Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties

Foods
This study aimed to assess the viability of a new gelling agent, formed by a combination of disodium 5-guanylate and lactic acid, as a potential substitute for conventional hydrocolloids in yogurt production. Six different yogurt samples containing novel
F. N. U. Akshit, Ting Mao, Shwetha Poojary, Venkata Chelikani, Maneesha S. Mohan   +4 more
doaj   +1 more source

Faecal Microbiota Transplantation in Anorexia Nervosa: A Systematic Review of Methodologies, Outcomes, and Challenges With Recommendations for Future Studies

European Eating Disorders Review, EarlyView.
ABSTRACT Objective Anorexia nervosa (AN) is a severe psychiatric disorder displaying an altered gut microbiome. Faecal microbiome transplantation (FMT) has emerged as a powerful research tool and potential treatment option in AN due to the microbiome‐gut‐brain axis. Current studies are limited and reveal variable FMT protocols.
Anna C. Thelen, Nele M. Korten, Larissa Blischke, Clara Voelz, Cordian Beyer, Jochen Seitz, Stefanie Trinh   +6 more
wiley   +1 more source

Elaboración de un yogurt tipo II de textura aflanada sabor a banano "buena fuente de fibra" [PDF]

, 2011
The current investigation consists in the development of a Type II yogurt flavored with banana, thick texture, and “good source of fiber”. Prototypes with different amounts of polydextrose and lactic culture were designed to determine the best ...
Muñoz Villacreses, Gisella Alexandra, Pazmiño Cabeza de Vaca, Carolina   +1 more
core  

A Systematic Scoping Review of Factors Contributing to Loss of Control Eating During Pregnancy

European Eating Disorders Review, EarlyView.
ABSTRACT Objective Evidence suggests loss of control eating (LOC) during pregnancy is prevalent and linked to adverse health consequences for birthing individuals and their offspring; however, factors underlying risk for prenatal LOC remain unclear.
Riley J. Jouppi, Michele D. Levine, Rachel P. Kolko Conlon, Lydia B. Brown   +3 more
wiley   +1 more source

THE COMMERCIAL POTENTIAL OF NEW DAIRY PRODUCTS FROM MEMBRANE TECHNOLOGY [PDF]

Membrane filtration technologies are capable of creating entirely new, more functional food products. In this regard, potential new dairy products include high-protein, low-lactose fluid milk, high-protein, low-lactose ice cream, and non-far yogurt made ...
Kim, Sung-Yong, Lalor, Alejandro, Siebert, John W.   +2 more
core   +1 more source

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, EarlyView.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source